Categories : Main Meal Cuisine: "British Style"
8 ounces bacon -- diced
1 rabbit -- neatly jointed
2 ounces onion -- grated
pinch mace -- ground
salt and pepper to taste
chicken, rabbit or ham stock to cover
puff pastry (for lid)
condensed milk, optional
beaten egg, to glaze
1 teaspon parsley
Sauté diced bacon in a casserole, then add rabbit neatly jointed. Then parsley, grated onion, a pinch of ground mace, and salt and pepper to taste. Cover with chicken, rabbit, or ham stock and bring to the boil, turn the heat down to a slow simmer and cook for 45 minutes to one hour, tightly lidded.
Meanwhile prepare some puff pastry for the lid.
Turn out the rabbit into a pie dish, and add the stock* . You'll probably find you have a little stock left over, if so put it back on the hob to slowly reduce. Cover the pie with the pastry lid, brush with beaten egg, and bake at 350 F for about 45 minutes to one hour. Take out the pie and top up with the remaining stock.
*You may optionally wish to add a tablespoon of condensed milk to the pie at this point.
